Sous Chef – W1T 1FB

Full time – Permanent – 39k per year – 45 hours week -5 days out of 7, including weekends, on rotation. Typical shifts are Monday to Friday or Sunday to Thursday, always with two consecutive days off and no split shifts.

The Role

We’re looking for an exceptional Sous Chef to support our Head Chef/ General Manager in leading a fast-paced, creative kitchen that delivers outstanding food to our Client and delivery catering clients. This is a hands‑on, high‑energy role for someone with serious culinary talent, strong leadership skills, and a genuine passion for exceeding customer expectations. You’ll play a key role in ensuring smooth kitchen operations, maintaining the highest food quality and safety standards, and inspiring the kitchen team to perform at their best. You’ll thrive in a busy central production kitchen environment, confidently juggling multiple priorities while remaining calm, organised, and solutions‑focused.

Key Responsibilities

• Kitchen Leadership & Operations
  • Support and deputise for the Head Chef as required
  • Take responsibility for food production and execution in the Central Production Kitchen (CPU), client offices, and on‑site event kitchens
  • Open or close the kitchen as required, ensuring clear handovers
  • Supervise Sunday kitchen operations and event kitchens when needed
• Food Quality, Safety & Compliance
  • Maintain the highest standards of Health & Food Safety across all kitchen and BOH areas
  • Ensure strict adherence to recipes, product specifications, allergen processes, and labelling
  • Manage FIFO stock rotation and temperature, cleaning, and safety records via Alert 65
• Stock, Ordering & Cost Control
  • Manage day‑to‑day food ordering in line with budgets and financial targets
  • Oversee food, beverage, disposables, cleaning materials, and smallwares stock levels
  • Complete accurate monthly stock takes and submit on time
  • Build and maintain strong supplier relationships
• Team Leadership & Development
  • Train kitchen staff on new menus and procedures
  • Motivate, develop, and performance‑manage the kitchen team
  • Promote a positive culture of teamwork, flexibility, and shared responsibility
  • Lead by example, supporting kitchen porters and brigade as required
• Menu Development & Planning
  • Assist in menu development, recipe specifications, and dish costing
  • Create and delegate production plans to maximise efficiency
  • Anticipate trends and contribute profit‑focused, cost‑saving initiatives
• Collaboration & Communication
  • Work closely with operational teams on bespoke menus, allergens, and sourcing
  • Communicate positively and professionally to deliver an exceptional customer experience

What We’re Looking For

Essential

• Excellent culinary skills at Sous Chef level
• Strong leadership and people‑management skills
• Outstanding communication skills and genuine passion for the brand
• Excellent organisation and time management
• Ability to perform under pressure with minimal supervision
• High attention to detail and commitment to food safety and allergen compliance
• Proactive, self‑motivated, and punctual
• Physically fit and comfortable lifting heavy loads

Desirable

• Experience working in or running a busy central production kitchen

What’s in for you?

• Sociable hours – Enjoy great work‑life balance with no late nights or split shifts
• A fun, friendly team – We laugh, we learn, and we cook great food together.
• Career growth – We’re big on developing our people, with clear pathways to progress.
• Creative kitchen culture – Passion and ideas are always welcome here.
• A food‑first ethos – If you love good food, you’ll feel right at home.
• Consistent shift patterns – 5 days out of 7, including weekends, on rotation. Typical shifts are Monday to Friday or Sunday to Thursday, always with two consecutive days off and no split shifts.

Apply Now